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Evaluation and Utilization of Different Banana

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SCREENING FOR POTENTIAL UTILIZATION OF DIFFERENT BANANAS AND PLANTAINS FOR CHIPS PROCESSING Lydia P. De Leon and May P. Loquias Bureau of Plant Industry - Davao National Crop Research and Development Center, Bago Oshiro, Davao City ABSTRACT Screening for the potential utilization of bananas and plantains for chips processing was conducted on January – December 2009 at the Bureau of Plant Industry – Davao National Crop Research and Development Center, Bago Oshiro, Davao City. Seven dessert and fourteen cooking varieties were evaluated. Through sensory evaluation, the acceptability of the different varieties of bananas and plantains for chips processing was determined. Statistical analysis showed no significant differences among the varieties in terms of taste, color, crispiness and overall acceptability. But numerically, chips from FHIA 17 and FHIA 18 were the most acceptable among the dessert varieties and chips from “Inambak” were the most acceptable among the cooking varieties. Among the dessert varieties, Kluai Namwa Khom gave the highest chips recovery rate of 40.0 percent per kilogram of raw unripe fruits and among the cooking varieties, “Tindok” gave the highest chips recovery rate of 61.6 percent. Having bigger bunches and fruits, FHIA 17 gave the highest computed chips yield among the dessert varieties of 9.72 kgs per bunch. Among the cooking varieties the Check variety “Cardaba” gave the highest chips yield of 11.00 kgs per bunch. Small-bunched but big-fruited, “Tindok” also gave higher chips yield per bunch of 7.39 kgs. Having a shorter planting to harvest period, higher chips yield per bunch, higher overall acceptability and consumers’ preference, the use of the cooking plantain “Tindok” for chips processing, early return on investment could be realized. KEYWORDS: Banana Chips, Overall acceptability, Consumers’ preference, Crispiness, Banana varieties INTRODUCTION Bananas, the most popular fruit in the world are very important commodity for the developing countries.. They are at the same time a major staple commodity, together with rice, wheat and maize, and a fundamental export commodity. It is believed that there are almost 1000 varieties of bananas in the world wherein the most commonly known is the Cavendish variety which is largely produced for the export markets. In the Philippines. banana is a common tropical fruit and considered as one of the major fruit commodities being grown. It remains to be the number one fruit in the country in both area and volume of production (BAS, 2000). Among the banana cultivars produced which are considered significant segments of the banana industry are “Cardaba” for banana chips as export, and “Lakatan” and “Latundan” largely for the local fresh fruit market. Banana chips, also known as banana crackers or dried bananas is the top dollar earner among processed fruit products. (Eusebio et. al., 2002). Bananas are good sources of vitamin C, B6 and A and also rich in carbohydrates, fiber and potassium. Being a delicious and nutritious food item, it is consumed as snacks and desserts for many Filipinos. In some places of the country, these serve as substitute for staple food aside from rootcrops. However, the importance of this crop largely depends on its variety and quality. There are wide varieties of bananas grown in the country today. In Davao City, particularly at BPI-DNCRDC, two hundred nineteen (219) different cultivars/varieties of bananas and plantains are being maintained in the field genebank which are either cooking and dessert types (DNCRDC, 2008) However, many of these cultivars/varieties are of lesser economic importance or have no value at all because of their unacceptable taste when cooked or eaten fresh. Processing of these different banana and plantain cultivars into food product like banana chips will probably make them useful or have economic or commercial value, knowing that “Cardaba” is the only variety identified best for chip processing in the country at present.. The increasing demand of “Cardaba” for banana chips processing encourages farmers to grow more. However, production is not good enough to sustain the needs of a number of banana chips processing plants for consistent supply of raw “Cardaba”, which affects the banana chip industry and the local markets. For further enhancement of the Philippine banana chips industry, identification and utilization of other banana and plantain varieties potential for chip processing was undertaken. OBJECTIVES General: To utilize the different banana and plantain cultivars at DNCRDC banana gene bank for chip processing. Specific: 1. To identify potential varieties of bananas and plantains for chip processing. 2. To determine the economic advantages of utilizing the identified potential varieties for banana chips processing. MATERIALS AND METHOD Selection of Fruit Samples The BPI-DNCRDC banana field gene bank served as the source of fruit samples of different varieties of bananas and plantains used in the study. The angularity or fullness of fingers was the visual indicator used in determining the maturity of the fruit. Selected bunches were harvested and one- kilogram samples of green or unripe fruits per variety were taken. “Cardaba” being the identified popular variety for chips processing was included and served as Check or Control variety. Processing of Fruit Samples Using the following procedure, the one-kilogram unripe fruit samples for each variety were processed into chips. One-kilogram Wash Peel Soak in water Raw Unripe bananas Slice thinly Deep fry Rinse & drain Soak slices st in water (1 frying) out water (32 mm) Sweeten (Soak in o Refry Cool & pack 50 Brix syrup) nd (2 frying) Sensory Evaluation A sensory evaluation of the banana chips processed out of the different banana and plantain varieties was conducted involving fourteen (14) trained panelists. Using the following Hedonic scoring scale of 1-5, consumers’ acceptability were assessed. Sensory quality parameters / Hedonic scoring scale. Scale Taste Color Crispiness Overall Acceptability 5 excellent excellent Very crispy excellent 4 Very Like very Crispy Very good acceptable much 3 Good Good Slightly crispy good 2 Fair Fair Soft fair 1 poor poor Very soft poor Sensory data were statistically analyzed using the descriptive crosstab analysis. Assessment of Recovery Rates and Economic Advantages Other parameters that served as basis in determining the recovery rates per kilogram of each variety were also taken. 1. Number of fruits per kg. 2. Percent peel weight - Peels of one-kg raw unripe bananas were weighed right after peeling and Percent Peel Weight was computed as follows: Percent Peel Weight = Peel Weight x 100 1000 g 3. Percent Pulp weight = 1000 g – Peel weight x 100 1000 g 4. Percent Recovery = Weight of Processed Chips x 100 1000 g 4. Percent Weight Lost in Cooking = Pulp Weight – Weight of Processed Chips x 100 1000 g The economic advantages of identified potential varieties for chips processing was determined with the following parameters involved: percent recovery per kilogram, bunch weight, fruit size and number of days from planting to harvest. RESULTS AND DISCUSSION Sensory Evaluation A total of twenty-one (21) banana and plantain varieties were evaluated for chips processing through sensory evaluation. Among the twenty-one (21) varieties, seven (7) were dessert types and fourteen (14) were cooking types wherein one variety belonged to the plantain group. Statistical analysis showed no significant differences among the varieties in terms of taste, color, crispiness and overall acceptability (Table 1). This implies that all varieties were acceptable for chips processing. But numerically, differences in chips characteristics among the varieties were observed. Table 1. Acceptability ratings of twenty-one banana and plantain varietie evaluated for potential utilization for chips processing, BPI-DNCRDC, December 2009. OVER ALL VARIETIES TASTE COLOR CRISPINESS ACCEPTABILITY Dessert Types FHIA 2 3.55 3.46 3.36 3.48 FHIA 5 3.36 3.46 3.27 3.39 FHIA 17 2.91 3.73 4.00 3.61 FHIA 18 4.00 3.91 3.64 3.91 K. Namwa Khom 2.91 2.64 3.00 2.81 K.Nang Nuan 3.00 2.73 3.36 3.03 Ragus Burong 3.18 3.09 3.64 3.30 Cooking Types Binato 3.18 3.55 3.36 3.36 Cachaco 3.55 3.46 3.91 3.61 Cardaba 3.55 3.73 3.5 3.67 Duhoy 3.18 2.73 3.09 3.15 FHIA 3 3.55 2.91 3.64 3.45 Inambak 3.73 4.09 4.55 4 Paa Dalaga 3.55 3.18 3.27 3.36 Pisang Rasa 3.18 3.46 3.64 3.42 Saba 1138 3.55 3.82 4.09 3.85 Sabra 3.46 3.27 3.64 3.45 Tindok 3.73 3.64 3.55 3.79 TMB x 1378 3.18 3.18 2.82 3.06 Tiparot 2.82 2.82 3.73 3.21 Waggie 3.55 3.09 3.82 3.44 *Not significant Taste Among the dessert varieties, chips from FHIA 18 was numerically the most acceptable in terms of taste with average rating of 4.0 followed by chips from FHIA 2 which was rated good to very acceptable. The rest were rated good and fair to good (Figure 1a). 4.5 4 3.5 3 2.5 2 1.5 1 Average 0.5 Rating 0 FHIA 2 FHIA 5 FHIA 17 FHIA 18 K. Namwa K. Nang Ragus Khom Nuan Burong Varieties Figure 1a. Taste acceptability ratings of chips made from 7 dessert banana varieties. Among the cooking varieties, chips from eight (8) varieties were rated good to very acceptable. But numerically, chips from “Inambak” and “Tindok” were the most acceptable with both having the average rating of 3.73 followed by “Cachaco”, FHIA 3, “Saba 1138”, “Waggie” and the Check variety “Cardaba” with the same average rating of 3.55 (Figure 1b).
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